Had a couple of questions about your BBQ book and the chicken process. Your book mentions to flatten out the skin so you can wrap it around the thigh during cooking. How do you flatten it out? I’ve been experimenting a bit and I tried some thighs where I completely removed the skin, scraped all the fat off and cooked at ~ 275F like your guide says. I still didn’t get bite-through skin and it seemed to cook too hot as the skin turned dark. it didn’t really burn, but got really dark (I was cooking on a UDS). I typically use a butter bath for comp chicken but tend to not get good smokey flavor as one does when cooking straight on the grate. Any recommendation here would be appreciated.
In all your experiences with BBQ comps and judging, have you ever used cornish hens? Or, have you seen other teams turn in hens for a comp?
I thank you in advance for any help you can offer.